Black-Eyed Pea and Eggplant Soup

Name: Black-Eyed Pea and Eggplant Soup
Yield: Makes 8 cups (2 l)
Ingredients: 3 cups (750 ml) water or vegetable broth; 1 onion, chopped; 1 eggplant; 1 small green bell pepper, diced; 2½ cups (625 ml) cooked or canned black-eyed peas, drained and rinsed; 1 teaspoon (5 ml) dried basil; 2 cups (500 ml) pureed fresh or canned tomatoes; 1 teaspoon (5 ml) ground nutmeg; 1 teaspoon (5 ml) dried thyme; ½ teaspoon (2 ml) salt

Preparation info

Makes
8 cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This soup is easy to prepare, and the unexpected combination of herbs and spices makes it a real treat.

Ingredients

3 cups (750 ml) water or vegetable broth
1 eggplant

Soup
Gluten-free
Vegan

Method

Put ½ cup (125 ml) of the water and the eggplant, onion, and bell pepper in a large soup pot. Cover and cook over medium-low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the remaining 2½ cups (625 ml) of the water and the black-eyed peas, tomatoes, basil, thyme, nutmeg, and salt and stir to combine. Cook, stirring frequently, for 15 minutes. Remove from the